Pasta with smoked salmon and fennel seed: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Glorious!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">This is so tasty and looks great too.</span> <span class="reviewAuthor"> - [[User:Klapaucius|Klapaucius]] </span></span> | |||
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A quick supper for two or starter for four. | A quick supper for two or starter for four. | ||
Revision as of 14:42, 19 October 2021
Recipe review
Glorious!
5/5
This is so tasty and looks great too. - Klapaucius
| Pasta with smoked salmon and fennel seed | |
|---|---|
 |
| Pasta with smoked salmon and fennel seed, fresh dill and roasted red peppers. | |
| Servings: | Serves 2 |
| Calories per serving: | 774 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 29th January 2013 |
A quick supper for two or starter for four.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150g Dried ribbon pasta or spaghetti (white, not wholemeal)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fennel seeds
- 100g smoked salmon trimmings
- 200g creme fraiche or fromage frais (low fat versions work well if preferred)
Method
- Cook pasta in quantities required for the number of servings as recommended on the pack..
- While the pasta is cooking, heat the olive oil in a small pan. Put the fennel seeds in and allow them to sizzle for about 10 seconds. Turn off the heat and allow to infuse for the remainder of the cooking time.
- Review the salmon and chop up as required. If using trimmings, discard any dried-up bits.
- Drain the pasta when ready. Return to the pan, then add the salmon, creme fraiche/fromage frais and olive oil/seed mixture. Heat gently while stirring to combine. Season with freshly ground black pepper and serve immediately.
Chef's note
I made this with soured cream, homemade pasta, cut into rough ribbons, served with roasted sweet peppers and lots of fresh dill. A delicious recipe that will be used again and again.
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